CN110934271A - Durian peel and pulp crisp chips and making method thereof - Google Patents
Durian peel and pulp crisp chips and making method thereof Download PDFInfo
- Publication number
- CN110934271A CN110934271A CN201910450717.9A CN201910450717A CN110934271A CN 110934271 A CN110934271 A CN 110934271A CN 201910450717 A CN201910450717 A CN 201910450717A CN 110934271 A CN110934271 A CN 110934271A
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- Prior art keywords
- durian
- pulp
- peel
- powder
- durian peel
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Links
- 240000000716 Durio zibethinus Species 0.000 title claims abstract description 41
- 235000006025 Durio zibethinus Nutrition 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title description 2
- 239000000843 powder Substances 0.000 claims abstract description 11
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 6
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 230000001007 puffing effect Effects 0.000 claims abstract description 5
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims abstract description 4
- 244000068988 Glycine max Species 0.000 claims abstract description 3
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 3
- 240000007594 Oryza sativa Species 0.000 claims abstract description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 3
- 240000008042 Zea mays Species 0.000 claims abstract description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 3
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 3
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 3
- 235000005822 corn Nutrition 0.000 claims abstract description 3
- 239000003651 drinking water Substances 0.000 claims abstract description 3
- 235000020188 drinking water Nutrition 0.000 claims abstract description 3
- 235000019359 magnesium stearate Nutrition 0.000 claims abstract description 3
- 235000009566 rice Nutrition 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims abstract description 3
- 239000012138 yeast extract Substances 0.000 claims abstract description 3
- 235000013312 flour Nutrition 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 5
- 239000002671 adjuvant Substances 0.000 claims description 2
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 2
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 2
- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000002773 nucleotide Substances 0.000 claims 1
- 125000003729 nucleotide group Chemical group 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 3
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 abstract description 2
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 abstract description 2
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 108010059892 Cellulase Proteins 0.000 description 2
- 208000005171 Dysmenorrhea Diseases 0.000 description 2
- 206010013935 Dysmenorrhoea Diseases 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 206010030113 Oedema Diseases 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 208000007536 Thrombosis Diseases 0.000 description 2
- 229940106157 cellulase Drugs 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000004054 inflammatory process Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000009123 Fibrin Human genes 0.000 description 1
- 108010073385 Fibrin Proteins 0.000 description 1
- BWGVNKXGVNDBDI-UHFFFAOYSA-N Fibrin monomer Chemical compound CNC(=O)CNC(=O)CN BWGVNKXGVNDBDI-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- 241000219071 Malvaceae Species 0.000 description 1
- 241000134966 Malvales Species 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010035664 Pneumonia Diseases 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 206010038910 Retinitis Diseases 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 206010039986 Senile pruritus Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003501 anti-edematous effect Effects 0.000 description 1
- 239000002260 anti-inflammatory agent Substances 0.000 description 1
- 229940124599 anti-inflammatory drug Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000000973 chemotherapeutic effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229950003499 fibrin Drugs 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 208000004396 mastitis Diseases 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/38—Puffing or expanding by heating
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The durian peel and pulp crisp chip consists of durian peel and pulp powder in 18 wt%, corn powder in 45 wt%, rice powder in 13.5 wt%, soybean powder in 9 wt%, salt in 0.68 wt%, white sugar in 1.8 wt%, gourmet powder in 0.6 wt%, disodium 5' -ribonucleotide in 0.09 wt%, yeast extract in 2.26 wt%, baking powder in 0.9 wt%, calcium carbonate in 0.45 wt%, magnesium stearate in 0.9 wt%, durian essence in 0.07 wt% and drinking water in 6.75 wt%. The preparation method comprises the steps of taking the white skin and pulp on the durian peel off, cutting into blocks, carrying out enzymolysis, drying, crushing, mixing with other auxiliary materials, puffing, reshaping and finally packaging, so that the durian skin and pulp are convenient to eat, and are nutritious and delicious.
Description
Technical Field
The invention belongs to a leisure food taking durian peel and pulp as raw materials and a preparation method thereof.
Background
Durian is a fruit of a giant tropical evergreen durian tree of the order Malvales, the family Bombacaceae. The durian has high nutritive value, contains high sugar content, 11% of starch, 13% of sugar, 3% of protein, various vitamins, fat, calcium, iron, phosphorus and the like. The durian fruit contains complete amino acids and abundant content, and contains 7 essential amino acids except tryptophan, wherein the content of glutamic acid is particularly high. The durian is hot, can activate blood and dispel cold, can relieve dysmenorrhea, and is particularly suitable for women suffering from dysmenorrhea; it can also improve the cold and cool symptoms of abdomen, promote body temperature to rise, and is an ideal tonic for cold people. The durian has high nutritive value, and can strengthen the body, invigorate spleen and qi, tonify kidney and strengthen yang, and warm the body after being eaten frequently.
Typically, people only eat the durian pulp and throw away the durian peel. Modern medical research shows that the proteolytic enzyme extracted from the durian peel can enhance the hydrolysis of fibrin in a body after oral administration, dissolve blood clots and improve the local circulation of body fluid, so that inflammation and edema are eliminated, and the durian peel can be clinically used as an anti-edema and anti-inflammatory drug. The durian protease is used in combination with antibiotic and chemotherapeutic medicine to promote the medicine to permeate into the focus of infection, and may be used in treating inflammation, edema, thrombus and other diseases caused by different reasons, such as bronchitis, acute pneumonia, mastitis, retinitis, etc. and senile pruritus. In addition, the durian peel has faint scent, does not have the same pungent taste of durian pulp, and is more suitable for most people to eat. Therefore, the durian peel has a rather high edible value.
However, the durian peel is hard in texture, high in fiber content and inconvenient to eat. The market lacks a leisure food which takes durian peel as a main raw material and is very popular with consumers.
Disclosure of Invention
In order to meet the requirement of vast consumers on convenient eating of durian peel, the invention provides a durian peel-pulp crisp chip and a preparation method thereof.
The technical scheme adopted by the invention for solving the technical problems is as follows: taking off white peel and pulp of durian peel, cutting into pieces, performing enzymolysis, drying, pulverizing, mixing with other adjuvants, puffing, shaping, and packaging.
The invention has the beneficial effects that the durian peel and pulp are convenient to eat, and are nutritious and delicious.
Detailed description of the preferred embodiments
1. And (4) pretreatment. Manually peeling off white peel and pulp of the durian peel, and cutting into small pieces with the size of 3-5 cm by using a dicing machine.
2. And (4) enzymolysis. Putting the cut durian peel and pulp into an enzymolysis tank, adding 5 times of water by weight, heating and keeping the water temperature between 50 and 55 ℃, adding cellulase, wherein the ratio of the cellulase to the water is 0.2: 1000, stirring uniformly, and carrying out enzymolysis for 2 hours.
3. And (5) drying. And (3) filtering the enzymolyzed durian peel and pulp to remove water, and drying the water in a dryer until the water content is less than 10%.
4. And (4) crushing. And crushing the dried durian peel and pulp into the particle size of 150-180 microns by using a crusher.
5. And (4) batching. Mixing durian peel and pulp powder and auxiliary materials uniformly according to the proportion of the ingredients by using a mixer, wherein the proportion of the ingredients is as follows: 18% of durian peel and pulp powder, 45% of corn flour, 13.5% of rice flour, 9% of soybean flour, 0.68% of salt, 1.8% of white granulated sugar, 0.6% of monosodium glutamate, 0.09% of disodium 5' -ribonucleotide, 2.26% of yeast extract, 0.9% of baking powder, 0.45% of calcium carbonate, 0.9% of magnesium stearate, 0.07% of durian essence and 6.75% of drinking water.
6. And (4) puffing. And feeding the uniformly mixed raw and auxiliary materials into a double-screw bulking machine for bulking. The temperature of the puffing host is set as follows: zone I60 ℃, zone II 120 ℃ and zone III 150 ℃.
7. And (6) shaping. And shaping the puffed durian peel and pulp crisp chips into corresponding shapes by using a shaping machine according to market requirements.
8. And (6) packaging. And packaging the product according to the sales requirement.
Claims (1)
1. The durian peel and pulp crisp chip and the preparation method thereof are characterized in that: the durian peel and pulp crisp chip consists of 18% of durian peel and pulp powder, 45% of corn flour, 13.5% of rice flour, 9% of soybean flour, 0.68% of salt, 1.8% of white granulated sugar, 0.6% of monosodium glutamate, 0.09% of disodium 5' -flavor nucleotide, 2.26% of yeast extract, 0.9% of baking powder, 0.45% of calcium carbonate, 0.9% of magnesium stearate, 0.07% of durian essence and 6.75% of drinking water. The manufacturing method comprises the following steps: taking off white peel and pulp of durian peel, cutting into pieces, performing enzymolysis, drying, pulverizing, mixing with other adjuvants, puffing, shaping, and packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910450717.9A CN110934271A (en) | 2019-05-23 | 2019-05-23 | Durian peel and pulp crisp chips and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910450717.9A CN110934271A (en) | 2019-05-23 | 2019-05-23 | Durian peel and pulp crisp chips and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110934271A true CN110934271A (en) | 2020-03-31 |
Family
ID=69905850
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910450717.9A Pending CN110934271A (en) | 2019-05-23 | 2019-05-23 | Durian peel and pulp crisp chips and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110934271A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111887442A (en) * | 2020-09-04 | 2020-11-06 | 刘云博 | Fruit shell recovery device |
| CN115736219A (en) * | 2022-11-16 | 2023-03-07 | 珠海天禾食品有限公司 | Durian sauce containing yeast extract and having stable fragrance and preparation process thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105816489A (en) * | 2016-04-19 | 2016-08-03 | 贺灿炎 | Preparation method of durio zibethinus murr shell extract and application of durio zibethinus murr shell extract |
| CN108813079A (en) * | 2018-06-20 | 2018-11-16 | 浙江大学 | A kind of white flesh preserved fruit of health care durian and preparation method thereof |
| CN109527463A (en) * | 2018-11-30 | 2019-03-29 | 天津农学院 | A kind of development and preparation method thereof of flowers and fruits slag dilated crisp slices |
-
2019
- 2019-05-23 CN CN201910450717.9A patent/CN110934271A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105816489A (en) * | 2016-04-19 | 2016-08-03 | 贺灿炎 | Preparation method of durio zibethinus murr shell extract and application of durio zibethinus murr shell extract |
| CN108813079A (en) * | 2018-06-20 | 2018-11-16 | 浙江大学 | A kind of white flesh preserved fruit of health care durian and preparation method thereof |
| CN109527463A (en) * | 2018-11-30 | 2019-03-29 | 天津农学院 | A kind of development and preparation method thereof of flowers and fruits slag dilated crisp slices |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111887442A (en) * | 2020-09-04 | 2020-11-06 | 刘云博 | Fruit shell recovery device |
| CN115736219A (en) * | 2022-11-16 | 2023-03-07 | 珠海天禾食品有限公司 | Durian sauce containing yeast extract and having stable fragrance and preparation process thereof |
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| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200331 |
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